Spring Salad {with creamy orange dressing}

My sister and I make quite the cook-tastic team. We had quite the spread going on, complete with the royal mum's faves of asparagus and {key} lime.

Get a load of this menu du jour:

  • Spring Salad with creamy orange dressing
  • Chicken Cordon Bleu
  • Asparagus Risotto
  • and for dessert: Key Lime Cream Cake
  • {Yes, the girls that do.not.bake. have successfully pulled it off yet again}

I will share all of these delectable recipes in due time, however today, since I'm not working out, I will focus my fleeting energy on the salad. Specifically, the dressing. {Maybe tomorrow I can share the cake recipe, since I will work off the extra calories that even thinking about this cake will provide} 

I would say that I have no words, but then I'd be lying {and what would be the point of blogging about it in the first place?} - but it's close. I wanted something springy and bright. I came across this recipe on Whole Foods' website and thought that it just might be salad perfection. Of course, I doctored it up a bit, but the final result was the perfect combination of leafy greens, creamy dressing, tangy cheese, sweet strawberries, all finished off with a salty little crunch. Read on, lovelies. And grab a napkin for the drool.

The Recipe:
Spring Salad 
{with creamy orange dressing}
Recipe adapted from Whole Foods
Makes appx 6 servings
Ingredients:
For the Dressing:
   1 bunch scallions, chopped
   1 ½ avocado, peeled and pitted
   1 ½ cup orange juice {I used Trop50, no pulp}
   Salt & Pepper
For the Salad:
   1 package mixed spring/mesclun greens
   1 package fresh strawberries
   1 bunch fresh asparagus
   Sprinkle of Gorgonzola cheese
   Sprinkle of roasted, salted pepitas
   
Instructions:
  1. Make the dressing first. Add scallions, avocado, orange juice, salt and pepper into a blender or food processor and puree until smooth. Cover tightly, and refrigerate until using. 
  2. Prepare the strawberries by slicing them, and prepare the asparagus by trimming the tough ends and slice them into strips using a vegetable peeler {I also chopped a few stalks into small rounds, for a bit of extra texture in the salad}
  3. Plate individual salads starting with the greens, adding asparagus and strawberries, drizzle with dressing, and sprinkle cheese/pepitas on top. 
  4. Serve immediately - and smile. 
Notes:
  • Extra dressing will keep one day in the fridge {probably not much longer because it has avocado in it}
  • If you are making this for 1-2 people, definitely make a full batch of dressing- you will want to put this on everything you eat for the next 24 hours. 
  • I'm not kidding.





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Laugh much,

cook often,

and always 

wear stilettos
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